Description
Delicious and hearty Mediterranean-inspired Stuffed Bell Peppers filled with a flavorful mixture of ground beef or lamb (kefta), rice, and aromatic spices. This wholesome dish is baked to perfection with a savory tomato sauce, making it a comforting main course perfect for family dinners or special occasions.
Ingredients
Scale
For the Stuffed Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 pound ground beef or lamb (kefta)
- 1 cup cooked rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
For the Sauce
- 1 (15 oz) can tomato sauce
- 1/4 cup water
- 1 tablespoon olive oil
Instructions
- Prepare the oven and filling: Preheat the oven to 375°F (190°C). In a large bowl, combine the ground meat, cooked rice, finely diced onion, minced garlic, chopped parsley, optional mint, ground cumin, coriander, paprika, salt, black pepper, and optional cinnamon. Mix gently until well combined without overworking the meat to keep the filling tender.
- Stuff the peppers: Generously fill each bell pepper with the meat and rice mixture, pressing lightly to pack the filling. Set the stuffed peppers upright in a greased baking dish ensuring they are stable and not tipping over.
- Prepare and add the sauce: In a small bowl, mix together the tomato sauce, water, and olive oil. Pour this sauce around the base of the stuffed peppers in the baking dish, being careful not to pour it directly into the peppers.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the peppers and filling to cook gently and absorb the flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes. This will brown the tops slightly and ensure the peppers are tender but not mushy.
- Serve: Remove the stuffed peppers from the oven and serve hot, spooning extra sauce over the top. Garnish with additional fresh herbs if desired for bright flavor and presentation.
Notes
- You can prepare the stuffed peppers ahead of time and refrigerate for up to 24 hours before baking, which makes meal prep easy.
- For a healthier alternative, try using brown rice or quinoa instead of white rice to increase fiber and nutrients.
- If using lamb, drain any excess fat from the filling mixture before stuffing to reduce greasiness.
- Feel free to add finely chopped vegetables like zucchini or carrots into the filling for extra texture and nutrition.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean / Middle Eastern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
